Banana cake #5

12 Servings

Ingredients

Quantity Ingredient
180 grams Graham cracker crumbs
60 grams Margarine
200 grams All-purpose flour
95 grams Sugar
240 grams Soft margarine
1 Egg; slightly beaten
2½ millilitre Vanilla
32 Oreo cookies
160 grams Melted margarine
120 grams Margarine
350 grams Powdered sugar
2 Eggs (up to)
5 Bananas; sliced lengthwise
600 grams Chunk pineapple; drained
600 grams Whole strawberries
250 millilitres Whipping cream
Chopped nuts

Directions

CRUST #1

CRUST #2

CRUST #3

FILLING FOR 1 CAKE

From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 22:10:53 GMT CRUST #1: Mix and press in bottom of a 20x30 pan. Bake 10 minutes at 175 deg. C. Cool.

CRUST #2: Blend all ingredients thoroughly. Pat dough on bottom of a pan. Bake at 200 deg. C for about 10 minutes or until golden brown.

Cool.

CRUST #3; Crush cookies and mix them with the margarine. Press mixture in bottom of pan.

PROCEDURE:

1. Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust.

2. Place bananas, cut side down, on top of above layer.

3. Spread on the pineapple chunks, then the strawber- ries.

4. Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts.

5. Refrigerate 4 hours before serving.

CONTRIBUTOR: Peggy B. Gillenwater, Naval Ocean Systems Center, San Diego peggy@...

JEWISH-FOOD digest 262

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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